John Myers
Ingredients for 5 servings:
- 250 g flour
- 75 g brown sugar
- 1 egg(s)
- 125 g butter
- 250 g pecans, coarsely chopped
- 3 eggs, size L
- 240 ml dark corn syrup
- 1 ½ tsp vanilla extract
- 60 g butter, melted, cooled
- ½ tsp salt
- ½ tsp cinnamon powder
- 400 ml milk
- 400 ml cream
- 6 tsp cinnamon powder
Instructions
Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours
from the show “The Perfect Dinner” on VOX from 27.05.2020
For the Pecan Pie: Gently work the ingredients for the shortcrust pastry into a dough with your hands. Wrap in plastic wrap and let rest in the refrigerator. Roll out the shortcrust pastry thinly in a pan. Spread the pecans over the dough. Preheat the oven to 175°C (350°F) with fan. For the glaze: In a bowl, whisk together the eggs, syrup, sugar, vanilla, salt, cinnamon, and butter. Spread the glaze over the pecans. Bake for about 40-60 minutes. After 20 minutes of baking, I placed a piece of aluminum foil on the pie to prevent the edges from getting too dark. For the ice cream: Whisk all ingredients together and freeze in the ice cream maker. Then place it in the freezer. Michelle prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 3 at Lake Constance – on Wednesday, May 27, 2020.
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